CN101564149B - Preparation of duck egg sauce - Google Patents
Preparation of duck egg sauce Download PDFInfo
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- CN101564149B CN101564149B CN2009101169514A CN200910116951A CN101564149B CN 101564149 B CN101564149 B CN 101564149B CN 2009101169514 A CN2009101169514 A CN 2009101169514A CN 200910116951 A CN200910116951 A CN 200910116951A CN 101564149 B CN101564149 B CN 101564149B
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Abstract
The invention relates to preparation of duck egg sauce, including following steps: (1) selecting soya beans; (2) cleaning soya beans; (3) immersing soya beans; (4) steaming soya beans; (4) inoculating: adding flour, glucose and koji spirit to the steamed soya bean to obtain the koji; (6) making soya bean koji; (7) making duck egg soup; (8) fermenting: adding egg soup into the soya bean koji, stirring uniformly, fermenting to obtain a duck egg sauce which is in reddish brown, great luster, and thick fragrance. The produced duck egg sauce has special fragrance and taste of egg; due to abundant nutrients contained in the duck egg, nutrition and health-care function thereof is developed, and application range thereof is expanded by the egg sauce development. And eggs broken in the production, transportation process is used to increase the added value of the duck egg.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically a kind of preparation method of sauce article.
Background technology
China is that world egg duck is raised big country, produces about 3,500,000 tons of duck's egg per year, about 50,000 tons of duck's egg annual export volume, and the duck's egg occupancy volume has surpassed the average level in the world per capita.Contain abundant effective active composition in the duck's egg, yolk contains nutritional labelings such as rich in protein, fat, vitamin, trace element, calcium, lecithin and irony, and wherein the irony utilization rate is the highest, is the wholefood of enriching blood.The albumin that contains in the albumen has the effect of removing active oxygen, but enhancing human immune reaches the effect of anti-cancer.Nutrient composition content in the 100 gram duck's eggs: 180 kilocalories of energy, protein 12.6 grams, fat 13 grams, carbohydrate 3.1 grams, folic acid 125.4 micrograms, 565 milligrams in cholesterol; Vitamin A 261 micrograms, 0.17 milligram of thiamine, 0.35 milligram in riboflavin, 0.2 milligram in nicotinic acid, 4.98 milligrams of vitamin Es, 62 milligrams of calcium; 226 milligrams in phosphorus, 135 milligrams in potassium, 106 milligrams in sodium, iodine 5 micrograms, 13 milligrams in magnesium; 2.9 milligrams of iron, 1.67 milligrams on zinc, selenium 15.68 micrograms, 0.11 milligram of copper, 0.04 milligram in manganese.The duck's egg flavor is sweet, salty, cool in nature; Go into lung, the spleen channel; The effect that big qi-restoratives labor, nourishing yin and nourishing blood, moistening lung skin makeup are arranged; Be used for diaphragm heat, cough, laryngalgia, dentalgia, let out disease.
At present, research and the production of duck's egg in food mainly is confined to make salted egg, lime-preserved egg, and its main method is that the duck's egg process is cleaned, and feed liquid is soaked process again and dried packing, obtains finished product.The added value of this processing method duck's egg is very low, and many to undersell for the damaged egg that produces in the process, causes the serious waste of resource.
The system sauce technology origin of China very early can be traced back to B.C. over thousands of year.Sauce contains multiple nutritional components such as several amino acids, carbohydrate, formic acid, acetate, lactic acid, butanedioic acid, ethanol, and is prone to digested and assimilated, and is a kind of popular flavouring that receives deeply.The sauce fermentation is the process of the microbial action of a complicacy; Mainly be to utilize mould and enzyme fermentation matrix thereof; Decomposing protein, grease, carbohydrate; Through lactic acid bacteria and saccharomycete common metabolic fermentable sugars, produce product such as ethanol, lactic acid, acetate and be combined into ethyl lactate and aroma-producing substance such as ethyl acetate, form the peculiar flavour of beans sauce.The whole process of production of beans sauce generally can be divided into two stages: system unstrained spirits stage and system sauce stage.It is very important wherein to make the unstrained spirits stage, this in stage mould have comparative advantage, mainly contain aspergillus oryzae, Aspergillus sojae, high mucor mucedo and aspergillus niger.The mould secretion produces various enzymes; Comprise protease, amylase, lipase, glutaminase, cellulase, pectase and esterase; Wherein protease acts on protein, it is decomposed into the nitrogenous things of solubility such as peptone, polypeptide and free amino acid, makes the sauce features good taste; Nutritious, be the developing direction of trophism flavor seasoning.Along with inoculation and cultural method have been realized mechanization, automation, shorten the production cycle greatly, reduce production costs, ensure market supply, guarantee product quality safety, strengthen the business economic benefit, make it in the human health revolution, bring into play more important role.Yeast-making technology adopts the thick-layer ventilation method, has improved operating efficiency, has reduced labour intensity, has guaranteed product quality.Employing heat-preservation fermentation technology, shortens fermentation period at the optimum temperature and the time of guaranteeing the enzyme effect.Adopt these technology can make product reach the physics and chemistry requirement of regulation, make product quality tend towards stability, reduce salt, content of oil and grease in the finished product, the beans sauce that breaks traditions processing receives the restriction in season, the shortcoming that fermentation period is oversize.
At present, do not appear in the newspapers as yet with the egg jam products of duck's egg as development of raw materials.
Summary of the invention
In order to solve the check that produces in production, the transportation, and it is turned waste into wealth, increase the added value of duck's egg, simultaneously in order to have enriched the kind of duck's egg goods, the present invention provides a kind of preparation method of duck egg sauce.
The preparation method of duck egg sauce comprises following operating procedure:
The preparation method of duck egg sauce comprises following operating procedure:
(1) select beans: choose drying, uniform particles and do not have elephant skin, do not have the soybean or the broad bean that rot to go mouldy, and peeling;
(2) clean: with flowing water soybean or broad bean are cleaned, removed impurity;
(3) soak: soybean of cleaning or broad bean are soaked 3～4h;
(4) boiling: drain the water, under 100 ℃ of conditions of temperature, boiling 30～45min takes the dish out of the pot with soybean or broad bean;
(5) inoculation: soybean that takes the dish out of the pot or broad bean are admixed flour and glucose, and the flour consumption is 40% of soybean or a broad bean raw material, and the glucose consumption is 10% of soybean or a broad bean raw material, is cooled to below 40 ℃, adds 0.5%～1% bent essence, fully mixes thoroughly, gets bent material;
(6) system is bent: song is expected that thin and thick is layered on the koji bed equably, and thickness 20～25cm carries out aerated koji making, 32～38 ℃ of starter-making temperatures, the bent time 22-26h of system; Yeast making process will carry out turning over song 2 times, turns over for the first time bently at 10～12h, turns over bently at 17～18h for the second time, when song material surface grows yellowish green spore, just can go out song, soybean song or broad bean are bent;
(7) duck's egg preliminary treatment: clean eggshell with clear water, break the container of packing into, egg pulp is fully stirred, filter filtering eggshell, egg film, frenulum and other impurity, 100 ℃ of temperature, boiling 45～60min, cooling naturally gets the egg custard; The consumption of duck's egg is according to soybean or broad bean: duck's egg is the ratio of 1m/v: 1～3m/v;
(8) fermentation: move in the jar fermenter soybean song or broad bean are bent, shakeout compacting, add the salt solution of 15 ° of Be ', to flood the soybean song or the broad bean song is as the criterion; 42 ℃～45 ℃ condition bottom fermentations 2 days, add the egg custard, stir; Continue fermentation 10～20 days, be warming up to 45～50 ℃ and carry out later stage fermentation, 10-20 days later stage fermentation time; Obtain the sauce unstrained spirits and present rufous, good luster, sauce is aromatic heavy; Turn over unstrained spirits once every day between yeast phase, and in time replenish salt solution, keeps salt content 8%-10%.
3.042 aspergillus oryzaes are made in the used Qu Jingwei Shanghai of inoculation step.
Filter egg pulp in the duck's egg pre-treatment step and adopt 20 order filter clothes.
The useful technique effect that the present invention adopts aspergillus oryzae fermentation making duck's egg egg sauce to bring is mainly reflected in the following aspects:
1, the improvement of sauce fermentation raw material
Traditional sauce class fermentation mainly is simple beans fermentation; The kinds of protein of enzymolysis is single, and through adding duck's egg, fermentation can provide a large amount of animal proteins; Not only enriched the nutritional labeling of egg sauce, but also can make sauce have peculiar fragrance of egg and delicate flavour.
2, duck's egg fermentation new method.
Duck's egg is through microbial fermentation, and most of protein fully is hydrolyzed to polypeptide and amino acid under the effect of protease, absorbed by human consumption more easily.
3, enriched the deep processing of duck's egg
On the traditional diet, duck's egg mainly is used for making salted egg, lime-preserved egg, is used for making powdered egg on a small quantity, and the product of deep processing seldom.The present invention utilizes duck's egg to make egg sauce, has widened the range of application of duck's egg.
4, the health care of performance duck's egg goods
Duck's egg is nutritious, and it as the exploitation of egg sauce, is brought into play the effect of its alimentary health-care function, has than profound significance.
5, utilize the check that produces in production, the transportation, turn waste into wealth, increase the added value of duck's egg.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, the present invention is done explanation further through embodiment.
Embodiment 1:
Referring to Fig. 1, the preparation method of duck egg sauce comprises following operating procedure:
(1) select beans: choose drying, uniform particles and do not have elephant skin, do not have the soybean of rotting to go mouldy, and peeling.
(2) clean: soybean is placed clear water, and silt, beanpod, floating beans and other impurity are removed in the flowing water flushing.
(3) soak: the soybean of cleaning is placed in the container, soak 3h, beans surface corrugationless, the no white heart in the beans is pinched with have gentle hands and easyly to be advisable in two.
(4) boiling: after draining the water with soybean under 100 ℃ of conditions of temperature, boiling 30min fully festers to soyabean tissue, hand slightly firmly rub with the hands can become powder and do not have half-cooked.
(5) inoculate: the soybean stand that takes the dish out of the pot is placed on to mix admixes flour and glucose on the bent platform; The flour consumption is 40% of a soybean material, and the glucose consumption is 10% of a soybean material, is cooled to below 40 ℃; It is bent smart to add 0.5%～1% (dry basis); Fully mix thoroughly, make flour, glucose and bent essence are uniformly attached to the beans surface.
(6) system is bent: the thin and thick of postvaccinal bent material is layered on the koji bed equably, and thickness 20cm carries out aerated koji making.The article temperature control is at 32 ℃ in the yeast making process.Yeast making process will carry out turning over song 2 times, turns over song for the first time at 12h, turns over bent at 18h for the second time.When song material surface grows yellowish green spore, just can go out song, soybean is bent.Whole yeast making process needs about 24h.
(7) preliminary treatment of duck's egg: duck's egg is cleaned with clear water, be contained in the container after breaking, egg pulp is fully stirred respectively; Filter with 20 mesh sieve cloth the back, and shell breaking, egg film, frenulum and other impurity are removed in the filter back; Under 100 ℃ of conditions of temperature; Boiling 45～60min cools off it naturally, presents egg custard state and gets final product.The consumption of duck's egg is according to soybean: duck's egg is 1: the ratio of 1m/v.
(8) fermentation: in the bent immigration of soybean jar fermenter, shakeout compacting.42 ℃ of temperature, add the salt solution of 15 ° of Be ', be as the criterion just to flood the soybean song, make sauce unstrained spirits salt content 8%～10%, at 42 ℃ condition bottom fermentations after 2 days; Add the egg custard, stir, continue fermentation 10 days, rising temperature to 45 ℃ entering later stage fermentation; Through 10 days later stage fermentations, the sauce unstrained spirits presented rufous, good luster, and aromatic heavy can the stopping of sauce fermented; Turn over unstrained spirits once every day between yeast phase, and in time replenish salt solution, keeps salt content at 8%-10%.
Embodiment 2:
The preparation method of duck egg sauce comprises following operating procedure:
(1) select beans: choose drying, uniform particles and do not have elephant skin, do not have the broad bean that rots to go mouldy, and peeling.
(2) clean: broad bean is placed clear water, and silt, beanpod, floating beans and other impurity are removed in the flowing water flushing.
(3) soak: the broad bean of cleaning is placed in the container, soak 4h, beans surface corrugationless, the no white heart in the beans is pinched with have gentle hands and easyly to be advisable in two.
(4) boiling: after draining the water with broad bean under 100 ℃ of conditions of temperature, boiling 45min fully festers to soyabean tissue, hand slightly firmly rub with the hands can become powder and do not have half-cooked.
(5) inoculate: the broad bean stand that takes the dish out of the pot is placed on to mix admixes flour and glucose on the bent platform; The flour consumption is 40% of a broad bean raw material, and the glucose consumption is 10% of a broad bean raw material, is cooled to below 40 ℃; It is bent smart to add 0.5%～1% (dry basis); Fully mix thoroughly, make flour, glucose and bent essence are uniformly attached to the beans surface.
(6) system is bent: the thin and thick of postvaccinal bent material is layered on the koji bed equably, and thickness 25cm carries out aerated koji making.The article temperature control is at 38 ℃ in the yeast making process.Yeast making process will carry out turning over song 2 times, turns over song for the first time at 10h, turns over bent at 17h for the second time.When song material surface grows yellowish green spore, just can go out song, broad bean is bent.Whole yeast making process needs about 24h.
(7) preliminary treatment of duck's egg: duck's egg is cleaned with clear water, be contained in the container after breaking, egg pulp is fully stirred respectively; Filter with 20 mesh sieve cloth the back, and shell breaking, egg film, frenulum and other impurity are removed in the filter back; Under 100 ℃ of conditions of temperature; Boiling 45～60min cools off it naturally, presents egg custard state and gets final product.The consumption of duck's egg is according to broad bean: duck's egg is 1: the ratio of 3m/v.
(8) fermentation: in the bent immigration of broad bean jar fermenter, shakeout compacting.42 ℃ of temperature, add the salt solution of 15 ° of Be ', be as the criterion just to flood the broad bean song, make sauce unstrained spirits salt content 8%～10%, at 45 ℃ condition bottom fermentations after 2 days; Add the egg custard, stir, continue fermentation 20 days, rising temperature to 50 ℃ entering later stage fermentation; Through 10 days later stage fermentations, the sauce unstrained spirits presented rufous, good luster, and aromatic heavy can the stopping of sauce fermented; Turn over unstrained spirits once every day between yeast phase, and in time replenish salt solution, keeps salt content at 8%-10%.
Claims (3)
1. the preparation method of duck egg sauce is characterized in that comprising following operating procedure:
(1) select beans: choose drying, uniform particles and do not have elephant skin, do not have the soybean or the broad bean that rot to go mouldy, and peeling;
(2) clean: with flowing water soybean or broad bean are cleaned, removed impurity;
(3) soak: soybean of cleaning or broad bean are soaked 3～4h;
(4) boiling: drain the water, under 100 ℃ of conditions of temperature, boiling 30～45min takes the dish out of the pot with soybean or broad bean;
(5) inoculation: soybean that takes the dish out of the pot or broad bean are admixed flour and glucose, and the flour consumption is 40% of soybean or a broad bean raw material, and the glucose consumption is 10% of soybean or a broad bean raw material, is cooled to below 40 ℃, adds 0.5%～1% bent essence, fully mixes thoroughly, gets bent material;
(6) system is bent: song is expected that thin and thick is layered on the koji bed equably, and thickness 20～25cm carries out aerated koji making, 32～38 ℃ of starter-making temperatures, the bent time 22-26h of system; Yeast making process will carry out turning over song 2 times, turns over for the first time bently at 10～12h, turns over bently at 17～18h for the second time, when song material surface grows yellowish green spore, just can go out song, soybean song or broad bean are bent;
(7) duck's egg preliminary treatment: clean eggshell with clear water, break the container of packing into, egg pulp is fully stirred, filter filtering eggshell, egg film, frenulum and other impurity, 100 ℃ of temperature, boiling 45～60min, cooling naturally gets the egg custard; The consumption of duck's egg is according to soybean or broad bean: the w/v of duck's egg is 1: 1～3 ratio;
(8) fermentation: move in the jar fermenter soybean song or broad bean are bent, shakeout compacting, add the salt solution of 15 ° of Be ', to flood the soybean song or the broad bean song is as the criterion; 42 ℃～45 ℃ condition bottom fermentations 2 days, add the egg custard, stir; Continue fermentation 10～20 days, be warming up to 45～50 ℃ and carry out later stage fermentation, 10-20 days later stage fermentation time; Obtain the sauce unstrained spirits and present rufous, good luster, sauce is aromatic heavy; Turn over unstrained spirits once every day between yeast phase, and in time replenish salt solution, keeps salt content 8%-10%.
2. the preparation method of duck egg sauce according to claim 1, it is characterized in that: 3.042 aspergillus oryzaes are made in the used Qu Jingwei Shanghai of inoculation step.
3. the preparation method of duck egg sauce according to claim 1 is characterized in that: filter egg pulp in the duck's egg pre-treatment step and adopt 20 order filter clothes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101169514A CN101564149B (en) | 2009-06-02 | 2009-06-02 | Preparation of duck egg sauce |
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| CN2009101169514A CN101564149B (en) | 2009-06-02 | 2009-06-02 | Preparation of duck egg sauce |
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| CN101564149B true CN101564149B (en) | 2012-02-08 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101803768A (en) * | 2010-04-19 | 2010-08-18 | 合肥工业大学 | Preparation method of ginkgo sauce |
| CN102228227A (en) * | 2011-07-20 | 2011-11-02 | 合肥工业大学 | Preparation method of fermented egg sauce |
| CN102669723A (en) * | 2012-05-11 | 2012-09-19 | 王玉兰 | Salted egg with fresh meat |
| CN104431959A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Broad bean paste with freshwater mussel and preparation method of broad bean paste |
| CN106923304A (en) * | 2017-04-28 | 2017-07-07 | 松桃苗族自治县山地生态畜牧业发展中心 | A kind of preparation method of duck egg sauce |
| CN108651968A (en) * | 2018-04-24 | 2018-10-16 | 张国民 | A kind of mushroom paste and preparation method thereof |
| CN113841874B (en) * | 2021-09-30 | 2024-01-12 | 北京农学院 | Processing method of fermented poultry egg sauce |
Citations (4)
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| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN1387773A (en) * | 2001-12-31 | 2003-01-01 | 夏泽湘 | Special lead-free preserved egg series and its processing |
| CN1465288A (en) * | 2002-06-13 | 2004-01-07 | 王淑兰 | Method for preparing spiced and other taste egg and duck's egg and goose egg |
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
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2009
- 2009-06-02 CN CN2009101169514A patent/CN101564149B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN1387773A (en) * | 2001-12-31 | 2003-01-01 | 夏泽湘 | Special lead-free preserved egg series and its processing |
| CN1465288A (en) * | 2002-06-13 | 2004-01-07 | 王淑兰 | Method for preparing spiced and other taste egg and duck's egg and goose egg |
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
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Granted publication date: 20120208 Termination date: 20160602 |